croûte du fromage

Traductions

• anglais

  Auteur : Office québécois de la langue française, 1983

  Note :

  The manner in which the surface of the cheese is treated also influences its characteristics. For example, Cheddar and Swiss cheese are given a smooth, uniform surface or rind by pressing the curd while it still is warm, and curing the cheese under conditions that allow the moisture to evaporate from the surface. The activity of organisms on the surface is prevented in Swiss cheese by frequently cleaning the rind; for Cheddar cheese, this is done by coating the cheese with paraffin wax and holding it in a cool room with low humidity. The growth of mold on Camembert- and Roquefort-type cheeses, and the growth of yeasts and bacteria on Brick and Limburger cheeses, is encouraged by holding them in a cool, moist environment.

  Terme :

  1. cheeserind